carbohydrate — Carbohydrates are substances, found in certain kinds of food, that provide you with energy. Foods such as sugar and bread that contain these substances can also be referred to as carbohydrates.
candy — Candy is sweet foods such as toffees or chocolate.
caramel — A caramel is a chewy sweet food made from sugar, butter, and milk.
dextrose — Dextrose is a natural form of sugar that is found in fruits, honey, and in the blood of animals.
fructose — Chemistry, Pharmacology. a yellowish to white, crystalline, water-soluble, levorotatory ketose sugar, C 6 H 12 O 6 , sweeter than sucrose, occurring in invert sugar, honey, and a great many fruits: used in foodstuffs and in medicine chiefly in solution as an intravenous nutrient.
glucose — a sugar, C 6 H 12 O 6 , having several optically different forms, the common dextrorotatory form (dextroglucose, or -glucose) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, or -glucose) not naturally occurring.
lactose — Biochemistry. a disaccharide, C 12 H 22 O 11 , present in milk, that upon hydrolysis yields glucose and galactose.
maltose — a white, crystalline, water-soluble sugar, C 1 2 H 2 2 O 1 1 ⋅H 2 O, formed by the action of diastase, especially from malt, on starch: used chiefly as a nutrient, as a sweetener, and in culture media.
saccharin — a white, crystalline, slightly water-soluble powder, C 7 H 5 NO 3 S, produced synthetically, which in dilute solution is 500 times as sweet as sugar: its soluble sodium salt is used as a noncaloric sugar substitute in the manufacture of syrups, foods, and beverages.
sucrose — a crystalline disaccharide, C 1 2 H 2 2 O 1 1 , the sugar obtained from the sugarcane, the sugar beet, and sorghum, and forming the greater part of maple sugar; sugar.
sweetener — something that sweetens, as sugar or a low-calorie synthetic product used instead of sugar.
